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Americana Banana Roll

Americana Banana Roll comes together with Cake Flour, Baking Soda, Baking Powder, Salt, and Sour Cream. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1/2 tsp
• 1/8 tsp
• 1/8 tsp
• 1 tbsp
• 5 1/2 tbsp
• 1/2 cup
• 3/4 cup
• 2 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Position rack in lower third of oven; preheat oven to 375 degrees.

2. 2

   Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and l ine the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place).

3. 3

   Lightly grease the foil with shortening, and sprinkle with all-purpose flour.

4. 4

   Shake the pan to distribute flour, and tap out excess.

5. 5

   Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve.

6. 6

   Sift onto a sheet of waxed paper to distribute the ingredients; set aside.

7. 7

   Crack the egg into a sma ll bowl, and whisk briefly just to combine the yolk and white.

8. 8

   Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside.

9. 9

   Place the butter in the bowl of a heavy duty mixer.

10. 10

    With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color. (This is a s mall amount in a large bowl, but you can adjust most heavy-duty machines so the attachment reaches lower in the bowl.) Maintaining the same speed, add the sugar in a steady stream.

11. 11

    Then stop the mixe r, and scrape the mixture slinging to the sides into the center of the bowl.

12. 12

    Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes).

13. 13

    With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise.

14. 14

    Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once.

15. 15

    When the mixture is quite fluffy and has increased in volume, detach the beater and bowl.

16. 16

    With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture.

17. 17

    Stir it in with a rubber spatula.

18. 18

    Then add the mashed banana mixture, stirring to blend.

19. 19

    Scrape the sides of the bowl with each addition.

20. 20

    Add the remaining flour mixture, and stir until smooth.

21. 21

    Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet.

22. 22

    With a metal spatula, spread and coax the batter to cover the two-thirds of the sheet.

23. 23

    Now extend it to the rest of the sheet in as even a layer as possible. (At first you will not believe it will cover the entire sheet, but it will.

24. 24

    You do not have to rush.

25. 25

    The layer will be very thin, but that is jus t the way it should be.

26. 26

    Remove the pan from the oven.

27. 27

    Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool.

28. 28

    Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake).

29. 29

    Cool for 30 minutes.

30. 30

    Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl.

31. 31

    Anothe r test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake.

32. 32

    Spread the cream evenly over the cake with a rubber spa tula, up to 1 inch before reaching the long end farthest from you. (Some of the filling will move to that end as you roll.)

33. 33

    To decorate the top of the roll, place the raspberries into a 3 quart bowl.

34. 34

    Heat currant jelly just until it’s almost melted, but not hot.

35. 35

    Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.) Gently slide the rubber spatula under the berries, and fold the two together.

36. 36

    Repeat this three more times.

37. 37

    The object is to coat the berries evenly.

38. 38

    Care fully scoop the raspberries on top of the cake, down the length of the roll.